Carrot Cake with Cream Cheese Icing
User Reviews
4.2
Carrot Cake with Cream Cheese Icing
Description
Carrot Cake with Cream Cheese Icing combines a spiced batter enriched with grated carrots and walnuts baked into a golden brown, firm, and well-risen sponge. The batter includes self-raising flour, baking powder, and a blend of cinnamon, ginger, and mixed spices for a warm, characteristic flavor. Once baked and cooled, the cake is cut horizontally into two layers to sandwich and cover with a smooth cream cheese icing made from full-fat cream cheese, softened butter, icing sugar, and vanilla extract.
The texture balances moistness from the carrots and oil with crunch from chopped walnuts. The spices provide depth while the cream cheese layer offers a rich, tangy contrast. The cake can be baked in one tin and sliced or prepared more quickly using two pans and baking simultaneously. This cake pairs well with tea or coffee and serves well as a festive or everyday treat.
For best results, ensure the cake is fully cooled before slicing and icing to keep the layers distinct. Walnut pieces on top can add a decorative and crunchy finish.
Ingredients
- 300 g self-raising flour
- 250 ml sunflower oil
- 4 egg
- 100 g granulated sugar
- 100 g dark brown sugar
- 2 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon mixed spices
- 1 teaspoon vanilla extract
- 200 g carrot grated
- 100 g walnuts chopped + more for decorating
For the cream cheese icing
- 200 g full-fat cream cheese
- 150 g butter soften
- 300 g icing sugar
- 1 teaspoon vanilla extract
Instructions
- To make the sponge, add the eggs, sugars and oil to a bowl and whisk well until you get a smooth, thick consistency.
- Add the grated carrots, sifted flour, spices, vanilla extract and chopped walnuts and mix everything well with a spatula.
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- Oil and flour a round cake tin (mine is 23 cm, 9 inches), and add the batter to it.
- Bake for 45-50 minutes until the sponge is firm to touch and well risen with a golden brown colour and a skewer inserted in the middle comes out clean.
- Remove from the tin and allow it to cool.
- Use a sharp knife to cut the sponge horizontally into 2 equal-sized sponges.
- Meantime, make the icing by adding all the ingredients to a food processor and blitz until smooth.
- Alternatively, use a hand mixer to get a smooth icing.
- Once the sponges have cooled down, arrange one cake on a plate or cake stand, spread half of the icing over, arrange the second cake on top, and spread the remaining icing over the top and sides.
- Decorate with more chopped walnuts.
Notes
- You can bake the cake batter in two separate tins to shorten baking time to about 30-40 minutes, then ice immediately once cooled.
- If using one tin as in this recipe, allow the cake to cool completely before slicing horizontally for layering and icing.
- This version uses less granulated sugar to balance the sweetness since the cream cheese icing is already sweetened.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 657 kcal
% Daily Value*
| Calories | 657kcal | 33% |
| Carbohydrates | 67g | 22% |
| Protein | 7g | 14% |
| Fat | 41g | 63% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 165mg | 7% |
| Potassium | 248mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
| Vitamin A | 3930IU | 79% |
| Vitamin C | 1mg | 1% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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